Turkish Pilaf with Chicken and Dried Apricots Recipe
This pilaf combines tender chicken, aromatic rice, and the sweetness of dried apricots, which is very typical of Turkish cuisine that loves to pair salty and sweet flavors. Dishes like this often appear at larger family gatherings because they’re easy to prepare in a single pot. Every bite is a mix of meat, spices, and soft fruit that pleasantly brightens the overall taste.
This pilaf showcases a classic Turkish balance of savory and sweet, combining spiced chicken, fluffy rice, and soft dried apricots in one comforting pot. It’s impressive enough for guests yet simple to prepare, and the whole dish cooks together so the flavors meld beautifully.
Chef's tips
Use a long-grain rice such as basmati for the best texture—each grain should stay separate but tender. Make sure the stock is hot when you add it so the cooking time stays consistent and the rice cooks evenly. Don’t stir the pilaf once it starts simmering; just let it gently absorb the liquid. The resting time at the end is crucial for a light, fluffy texture.
How to serve
Serve the pilaf in a wide dish so the chicken and apricots are visible on top. Pair with a fresh salad of tomatoes, cucumbers, red onion, and herbs dressed with lemon juice and olive oil. A side of plain yogurt or cacik (yogurt with cucumber and garlic) works perfectly, and a wedge of lemon on the side brightens the flavors.
Ingredients
- rice - 250 g
- chicken breast - 400 g
- dried apricots - 80 g
- onion - 1 piece
- stock - 500 ml
- butter - 30 g
- vegetable oil - 1 tablespoon
- cumin - 0.5 teaspoons
- cinnamon - 0.25 teaspoons
- black pepper
- salt
- parsley chopped - 2 tablespoons
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then cover it with fresh water and set aside for 15 minutes. After this time, drain it in a sieve.
- Cut the chicken into cubes about 2 cm on a side and lightly salt. Finely dice the onion. Cut the dried apricots into strips.
- In a wide pot or deep frying pan, heat the oil with half of the butter over medium heat. Add the chicken and fry for 6–7 minutes, until lightly browned on all sides.
- Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent, without strong browning.
- Add the cumin and cinnamon and fry for about 30 seconds, stirring, until the spices become fragrant.
- Add the drained rice and fry for 2–3 minutes, stirring so that every grain is coated with the fat and spices.
- Pour in the hot stock, add the dried apricots, and season with salt and pepper. Gently stir so the rice is distributed evenly.
- Bring to a boil, then reduce the heat to low, cover tightly with a lid, and cook for 15–18 minutes, until the rice has absorbed the liquid and is tender.
- Remove the pot from the heat, add the remaining butter, cover, and leave for 10 minutes to let the pilaf rest. Before serving, gently fluff the rice with a fork and sprinkle with parsley.
Storage
Pilaw przechowuj w lodówce w szczelnym pojemniku. Przy podgrzewaniu na patelni dodaj 2–3 łyżki wody i przykryj, aby ryż się nie wysuszył. Możesz też zamrozić porcje na szybki obiad.
